Couscous Patties With Citrus Sauce Food

COUSCOUS PATTIES WITH CITRUS SAUCE

Steps:

• Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
• Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
• Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS

Steps:

• De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
• Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
• Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
• Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

COUSCOUS PATTIES

Steps:

• Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
• Fluff up with a fork.
• Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
• Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
• Cook over medium heat for 4 minutes or until soft, then add to the bowl.
• Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
• Place in the bowl and stir well.
• Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
• Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
• Cover and refrigerate for 15 minutes.
• Shallow fry the patties over medium heat for 5 minutes each side.
• Drain well and serve with yoghurt, can mix some mint into it.

HERBED COUSCOUS CAKES WITH CHEESE

Steps:

• In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
• Sprinkle the mixture with the flour and mix again.
• Form the cakes to the size you want, I made cakes about 2" round.
• Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
• Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
• Salt and pepper again to taste.

SPICED BEEF PATTIES WITH COUSCOUS

Steps:

• Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
• For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.